AN ANNUAL DINNING SERIES
BASILICO BASILISSIMO
Local Information
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13:21

When Geography meets Gastronomy

SINGAPORE, December 2017 – Through the years, guests have been dining on annual thematic Basilissimo dinner menus at Basilico, Regent Singapore’s flagship Italian restaurant. Come 2018, the culinary journey continues with quarterly menus that are inspired by the Earth's lines of latitude; following the bands between parallels to showcase the abundance of fresh Italian produce in creative dishes and wine pairings.

36TH TO 40TH PARALLELS

Daily | Until April 3, 2018

To start, Executive Chef Angelo Ciccone uses coordinates from the 36th to 40th parallels to define the first quarter’s menu, which focuses on the regions of Sicily, Sardinia and Calabria. 

One of the main course highlights is Chef’s Fregola Sarda con Bottarga with scallops, tiger prawns, mussels and Italy’s salted delicacy, the red mullet roe. Also on the menu is the Tonno alla Siciliana; a refreshing yet slightly tangy pan-seared lemon-crusted tuna loin with salmoriglio, fennel and orange salad, candied olives and Pantelleria capers. Diners are invited to enjoy a tender slow-cooked duck breast with braised lupini beans, sweet red tropea onions and red plum stew, among other standout dishes being offered for the season.

To complement the dishes, Basilico Restaurant General Manager Mauro Serrajotto, a certified sommelier, has specially curated a small list of 20 wines for the perfect pairing. Basilico’s hearty sharing platters* will also see a refresh with three new options catering to the meat lover, seafood fan or vegetarian.

The Basilissimo dinner comprises an appetiser and dessert buffet, along with an à la carte main course selection.
$92 per person
$127 per person, inclusive two glasses of house wine
$147 per person, inclusive three glasses of house wine

Basilissimo For Two (Sharing Platters)

Experience the Italian way of family dining with our new sharing platters. Enjoy our three-course semi-buffet with quality cuts from the land or the freshest catch from the ocean. 

  • Pentolone di Carne (Sardinia)
    Hay-smoked grilled beef tenderloin, lamb chop and scamorza-stuffed wagyu beef served with Sardinian vegetables and aged balsamic vinegar
  • Pentolaccia di Pesce (Calabria)
    Hay-smoked grilled sea bass, prawns, octopus, artichoke, bell peppers and roasted baby potatoes
  • Tortelloni agli Asparagi (Sicily)
    Asparagus tortelloni with San Marzano tomatoes, eggplant, fresh basil and Sicilian pecorino

* Sharing platters can be selected as a main course with minimum of two diners.

The Cheese Room

Daily | Until March 31, 2018

Italy is known around the world for having some of the best cheeses, with well over 450 varieties, and possibly more. For a limited one-month only special in January, Basilico will be introducing a Cheese Room that will feature an extensive buffet of 30 Italian farm cheeses.

The dining experience starts off with the antipasti buffet, before diners are served a cheesy special, created by Basilico Head Chef Luca Beccalli. Pan-roasted Tomino cheese with truffle, or smoked scamorza parmigiana are just some of the options Chef has on the menu.

Once specials are done, the Cheese Room awaits with its must-try house-made gorgonzola infusions such as chocolate and truffle; spicy pepperoncino; primitivo wine; cherry wood-smoked; and Marsala wine, among other delicious selections; ending the evening on a decadently rich note.

$58 per person for antipasti buffet, cheese room selection and a main course
$68 per person for cheese room selection and dessert buffet
$98 per person for antipasti buffet, cheese room selection and free flow of prosecco, wines and beers

Fact Sheet

Basilico, Level 2

Breakfast: 6:30 to 10:30 a.m. (Monday to Saturday); 7 to 10:30 a.m. (Sunday)
Lunch: 12 to 2:30 p.m. (Monday to Saturday); 12 to 3 p.m. (Sunday)
Dinner: 6:30 to 10 p.m.

Email: ​Basilicogrm.rsn@fourseasons.com | Tel: +65 6725 3232/3 | Fax: +65 6725 3242

Seating Capacity

200 guests (indoor, including two private dining rooms which can accommodate up to 10 guests each)
32 guests (alfresco)

Note: Prices quoted above are in SGD, subject to 10% service charge and applicable government taxes. 

BASILICO’S BASILISSIMO CALENDAR 2018

  • January 4 to April 3: 36th to 40th parallels
    Sicily, Sardinia and Calabria
  • April 4 to July 1: 40th to 42nd parallels
    Campania, Puglia, Basilicata, Molise and Lazio
  • July 2 to September 30: 42nd to 45th parallels
    Toscana, Umbria, Marche, Liguria and Emiglia
  • October 1 to December 31: 45th to 47th parallels
    Piemonte, Valle D’Aosta, Lombardia, Veneto, Trentino and Friuli

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About Basilico

With an emphasis on fresh, seasonal and authentic Italian cuisine, and offering both à la carte and buffet options, our award-winning Basilico restaurant combines culinary drama with exquisite design. Highlights include a rotisserie, espresso bar, walk-in wine cellar and an alfresco style-dining at the terrace overlooking the pool, capturing the informality of Italian culture to perfection.

About Regent Singapore, A Four Seasons Hotel

As the world’s leading operator of luxury hotels, Four Seasons Hotels and Resorts currently manages 109 properties in 46 countries. Open since 1982, Regent Singapore, A Four Seasons Hotel, provides a preferred address for both business and leisure travellers, and the highly personalised, anticipatory service that Four Seasons guests expect and value around the world. Recent awards and honours include ASEAN Green Hotel Award and Smart Travel Asia’s Best in Travel (Business Hotel) Award.

For more information on Regent Singapore, A Four Seasons Hotel, visit www.regenthotels.com/EN/Singapore or check us out on www.facebook.com/RegentSingapore.

Basilico Basilissimo Menu

Make a reservation

Basilico, Level 2
Dinner: 6:30 pm to 10:00 pm
T. +65 6725 3232/3
E. basilicogrm.rsn@fourseasons.com

 

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For more information,

Andreana Soh
Director of Public Relations and Communications
DID. +65 6725 3190
andreana.soh@fourseasons.com

or

Janice Yeo
Public Relations and Communications Manager
DID. +65 6725 3192
janice.yeo@fourseasons.com